Remove the thin paper casing and cut the chorizo in 1/2″ thick slices. My mixed soup vegetables were preslices and were made from equal amounts thinly sliced white cabbage, leeks and carrot with a large handful of chopped celery leaves added to it.

Coarsely chop the onion and grate the garlic. I never soak my split peas but don’t let me keep you from doing that. Rinse them well. Heat the oil and cook the chorizo for a minute or 6 over low heat. Flip once. Transfer them to a plate and drain some of the fat.

Sauté the vegetables, onion, and garlic for a minute or three. Add the peas and paprika powder. Smokey paprika powder also works really well! Put the chorizo back in and pour in the water. Season with the bouillon cube (or use real stock), the bay leaves and 1/2 a tsp salt and pepper to taste.

Transfer the pot to the slow cooker and pop the lid on. 7 to 8 hours on slow. Can’t wait that long? No problem. Just cook the soup on your stove top and simmer for at least an hour. Until the peas are very tender.

Adjust the seasoning when needed and don’t forget to discard the bay leaves. Garnish with coarsely chopped celery leaves.

Made this over the weekend and it was FANTASTIC! Thank you so much! Couldn’t find cured chorizo here in the States but I used fresh chorizo and removed the casings and crumbled. Nice bit of spice but not too much. Loved it!

Hi there – I want to let you know I’ve made this a few times over the last few months… the latest for a Christmas party with ~50 people attending. This soup has converted my “I don’t like split pea soup!” wife and it was the-talked-about dish of the party. You, your blog, and your recipes rock – thanks!!!